Hello everyone ! I am sorry to have been a little absent his last days… I had prepared for you a vegan chocolate and pear buche absolutely sublime and delicious. Except that… my computer bugged and made disappear the photos … Too bad, these are only photos. I was very happy to be able to share the recipe with you.
So, although Christmas is now in a few days, I propose a salad / plate hot / cold. I like this kind of composition right now. A little bit like my creamy sweet potato. That agrees very well. As tomorrow is the first day of the winter season, I wished a salad made of seasonal product. I am increasingly applying this practice. Last year again, I ate cucumber and tomatoes in January (nonsense!). I am really careful, be it for the ecology, the local but also my health.
Did you know that it is very important to eat seasonal products for our body? Indeed, winter vegetables are more conducive to bringing us vital needs to our body with essential nutrients. Likewise, with this icy cold, we must prefer a hot diet, whence my squash coming out of the oven. This is a salad but you can also add hot lentils, it’s not bad at all!
By the way, I find that this salad could be very good for a holidays meal, especially accompanied by a more elaborate roast dish. It can also be part of the light dishes that one appreciates the day after the holidays!
Endive, lentils salad with slices of roasted squash
For 4 personnes
Vegan / Gluten free
Preparation time : 15 minutes / Cooking time : 30 minutes
1 “patidou” squash
1 1/2 cup raw lentils
2 tsp Mustard
2 tbsp cider vinegar
3 tbsp chopped chives (frozen or not)
3 tbsp olive oil
salt and pepper
Cut the squash into quarters. Place the pieces on a baking sheet covered with parchment paper. With a brush, brush the quarters with olive oil, salt and pepper. Bake at 180 ° C. Cook for 15 minutes on one side and 15 minutes on the other side.
At the same time, cook the lentils.
Cut the endives and deseed the 1/2 grenade. When the lentils are cooked, mix the endive, pomegranate and lentils together.
Arrange the plate with a little salad and the roasted squash pieces.
For the sauce, mix the mustard, cider vinegar, olive oil, chives, a little pepper and salt together. Mix and pour over salad and squash slices.